1/3 c. all-purpose flour
Freshly ground pepper
4 boneless, skinless chicken breasts
1/3 c. butter
1 1/3 c. chicken broth
1/2 tsp. basil
1 lb. fresh broccoli
2 tbsp. butter
1/4 lb. fresh mushrooms, sliced
1 (8 oz.) carton sour cream
2 tbsp. grated Parmesan cheese

Combine flour and pepper. Coat chicken with flour. Melt 1/3 cup butter in a large skillet and brown chicken in butter on both sides. Remove chicken from skillet and drain on paper towels. Add broth to skillet and cook over low heat for 5 minutes, stirring to loosen browned particles. Return chicken to skillet and sprinkle with basil. Cover and simmer 30 minutes. Wash and trim leaves off of broccoli. Split thick stalks if necessary.

In another pan, steam broccoli 10 minutes or until crisp-tender. Set aside. Saute mushrooms in 2 tablespoons of melted butter for 2 minutes. Place broccoli in a buttered 13 x 9 inch pan. Remove chicken with slotted spoon (do not throw away chicken dripping) and arrange over broccoli. Spoon mushrooms over chicken. Stir sour cream into reserved pan drippings. Cook over low heat until thoroughly heated but do not boil. Pour sauce over chicken. Sprinkle with Parmesan cheese. Place pan under broiler and broil for 3-5 minutes or until top is golden brown. Delicious with brown rice and a green or fruit salad! Makes 4 servings.